Add half the nuts to the processor and churn for 15-20
second, until the nuts break up and the machine stops jumping around. Add the
rest of the nuts, turn the food processor on, and let it do its job.

At first, you’ll have nothing but nut dust, and you’ll have to scrape down the sides of your processor several times.

Allow the processor to continue running. Eventually, your butter will begin to clump

Let the processor continue running until the butter reaches the desired consistency. The longer you process the nuts the creamer it will get. Patience is a virtue.

Using my food processor, roasted, the butter takes about 13 minutes to make, if using raw nuts it takes slightly longer, 15 minutes maybe? Your time may vary a bit depending on the power our your processor.

You can add anything you want: salt, maple syrup, cinnamon, vanilla, etc. I prefer mine plain, or with salt if I plan to eat it straight up. I do like to experiment with different nuts, but my favorites are roasted pecan butter and roasted cashew-almond butter.

Spoon into a jar and store in the fridge for up to a month.

ENJOY!

chunky nut butter

If you like CHUNKY

If you are planning to use the butter for a sandwich spread you may want it to be chunkier. I know I prefer chunky peanut butter to smooth, ten to one . To make it chunky style keeping back a ½ cup or so of the nuts. When you're happy with the consistency, add the nuts you set aside at the beginning and blitz just enough to break them up. Salt to taste (or not).

We are all familiar with the butter that every kid seems to
love, Peanut Butter. But butters can be made from almost any kind of
nut. Some the most popular (other than that peanut stuff) are almond and
cashew. Combinations are also very good.